Earth Therapy

 Sakthi's Chutney Recipes-2

 

                                          "Fennel" Chutney

Ingredients:

Fennel 1/4 Cup Ginger grated 2 Teaspoon
Coconut grated 2 Teaspoon Flavor mix 1 Teaspoon
Salt ½ Teaspoon Water 3 Tablespoon

Preparation:

Grind all the ingredients into a fine paste.

Serve with bread, rice, tortillas.

Preparation time: 10 minutes.

Benefits:  Fennel is good for digestion and more than that it is rich in anti-oxidants and so very powerful to cure and prevent cancer.

                            FLAX SEED chutney !

--Grind together 250 gms roasted flax seeds, a big palmful of dried red chillies, and 1-2 whole garlic (the whole thing). Add salt to taste. Enjoy on toast, curd rice, boiled veggies, dal-rice , what else....... (On second thoughts, this is like manna from heaven for cardiac types....flax, garlic, capsaicin......no frying, )

---For those who are anti-garlic, a ground mixture of dried kadhipatta leaves, flax seeds and dried red chillies is also very tasty.

--- Make a delcious mixture of juice of a few lemons, salt, red chilly powder, fenugreek powder(methi), haldi (turmeric), and add in ground flax seeds chutney, or just plain ground seeds. This makes a delicious sandwhich spread.

The above information is from Suranga's  site about Flax and thyroid.

Flax is the best source of Omega-3 fats. It prevents cancer,  reduces High Cholesterol, Triglycerides and relieves constipation.

 

 Sakthi's Chutney Recipes-2

 

                                          "Kuda-Puli" Chutney

            Kuda-puli is a small sour fruit and is highly praised in Ayurveda and folk medicine for its excellent anti-colic action. For any problems related to colon, the lkudaarge intestine, this is a great medicine. It is also a powerful anti-spasmodic, preventing spasms in intestines. This is also good for inflammatory bowel  diseases. This is often used in the states of Kerala and Andhra Pradesh in India. Available in Indian stores. Use this daily for at least 41 days in the form of soup or chutney. It is extremely sour so use coconut or almonds to lessen the sourness. The picture below is the dried form of kuda-puli.

Ingredients:

Kuda-puli 1/4 Cup Ginger grated 2 Teaspoon
Coconut grated 2 Teaspoon Flavor mix 1 Teaspoon
Salt ½ Teaspoon Water 3 Tablespoon

Preparation:

Grind all the ingredients into a fine paste.

Serve with bread, rice, tortillas.

Preparation time: 10 minutes.

Benefits:  This fruit  is good for  digestive problems and cures any diseases in the colon. It is anti-spasmodic and also reduces fat and so good for obesity. 

Sakthi's Chutney Recipes

These chutneys go with rice, tortilla, chapattis, and pastas or noodles 

Orange Peel Chutney


Ingredients:

Orange peel Half of an orange Coconut ½
Flavor mix 2 Spoon Tamarind 1 Piece
Ginger 1 Piece Mint leaves 4 Leaves
Coriander leaves Handful Salt ½ Tea Spoon

Preparation:

orangepeelAdd the ingredients in a blender with half a cup water and grind to a paste .

This can be had as a side dish for rice or pancakes. This tastes good when spread over bread and eaten.

Preparation time: 7 minutes.

Benefits: Excellent for varicose veins and cancers. The peel is rich in rutin that is good for strengthening the blood capillaries. The anti-oxidants rich peels are found to inhibit the growth of cancer in experiments mice by a study conducted by National Institute of Health (NIH).

Orange, Tangerine Peels Could Be Better Than Drugs For Lowering Cholesterol. A compound found in the peels of citrus fruit has the potential to lower cholesterol more effectively than some prescription drugs, and without side effects, according to a study by U.S. and Canadian researchers.

    A joint study by the U.S. Department of Agriculture and KGK Synergize, a Canadian nutraceutical company, identified a class of compounds isolated from orange and tangerine peels that shows promise in animal studies as a potent, natural alternative for lowering LDL cholesterol (bad cholesterol), without the possible side effects, such as liver disease and muscle weakness, of conventional cholesterol-lowering drugs. It also offers other  health benefits, including protection against cancer, heart disease and inflammation. All benefits were increased when this was given with foods rich in vitamin E.

Oranges rich in vitamin C offer another important yet lesser-known nutritional bonus: citrus limonoids. In laboratory tests with animals and with human cells, citrus limonoids have been shown to help fight cancers of the mouth, skin, lung, breast, stomach and colon.
 In other early work, Manners and colleagues found that limonin may lower cholesterol. The researchers showed that, when exposed to limonin, human liver cells in petri dishes produced less apo B, a compound associated with higher cholesterol levels.

Citrus Shows Promise For Certain Childhood Cancer. Research by Texas Agriculture Experiment Station scientists has shown that citrus compounds called limonoids targeted and stopped neuroblastoma cells in the lab. 
"Limonoids are unique to citrus," Patil said. "They are not present in any other fruits or vegetables. My goal is to find the direct benefits of citrus on human health. "Neuroblastomas account for about 10 percent of all cancer in children, Harris said, and is usually a solid tumor in the neck, chest, spinal cord or adrenal gland. The finding in citrus is promising not only for its potential to arrest cancer, but because limonoids induce no side affects, December 1, 2004

Red-Bell-pepper-chutney

 


Celery Onion Chutney


Ingredients:

Celery leaves 1 Cup Urad dal 2 Tablespoon
Green chili 1 Olive oil 2 Teaspoon
Salt 1 Teaspoon Water 1 Tablespoon
Onion chopped ½ Cup Grated ginger ½ Teaspoon
Tamarind or lime juice 1 Teaspoon    

Preparation:

Heat oil in a pan and sauté urad dal for two minutes till light brown in color. Blend this with green chili, chopped onions, grated ginger, tamarind or lime juice and salt in a blender to form a thick paste by adding required water.

Serve with rice, bread, chapatti, pasta.

Preparation time: 10 minutes.

Benefits:  The anti-oxidants rich onions and celery inhibit the growth of cancer and so very good for curing and preventing cancer.


Curry Leaves Chutney


Ingredients:

curry leaves 1 Bunch Coconut grated ½ Cup
Lemon juice 1 Tablespoon Flavor mix 1 Teaspoon
Ginger grated 1 Teaspoon Garlic minced 1 Pod
Salt ½ Teaspoon    

Preparation:

curry

Fry lightly grated coconut scraping in oil, with grated ginger and garlic and flavor mix and salt to taste. Put in a blender with the leaves and lemon juice and grind into a paste using sufficient water and serve.

Serve with rice, bread, tortillas.

Preparation time: 10 minutes

Benefits:  Curry leaves are very good for the bones. For any bone problems the medicinal value of this chutney enhances by adding one teaspoon of fenugreek powder and one teaspoon of turmeric powder.


Coriander  Chutney


Ingredients:

Coriander leaves 1 Cup Urad dal 2 Tablespoon
Green chili 1 Olive oil 2 Teaspoon
Salt 1 Teaspoon Water 1 Tablespoon

Preparation:

Heat oil in a pan and sauté urad dal for two minutes till light brown in color. Grind corainder leaves, heated urad dal, green chilies along with salt and water in a blender to form a thick paste.

Variations:

Corainder chutney can also be prepared by adding chopped onions - 2 teaspoon, grated ginger - ½ teaspoon, lime juice or tamarind juice - 1 teaspoon along with the above ingredients and grind all the ingredients together.

Serve with rice, bread, chapatti, pasta.

Preparation time: 10 minutes.

Benefits:  Coriander leaves are very good for heavy metals detoxification. Several studies shows that eating fresh coriander leaves increase the excretion of  heavy metals in urine. 

 

Sakthi's Chutney Recipes-2

 
Mint  Chutney


Ingredients:

  • Mint leaves
1 Cup
  • Urad dal
2 Tablespoon
  • Green chili
1
  • Olive oil
2 Teaspoon
  • Salt
1 Teaspoon
  • Water
1 Tablespoon

Preparation:

Heat oil in a pan and sauté urad dal for two minutes till light brown in color. Grind mint leaves, heated urad dal, green chilies along with salt and water in a blender to form a thick paste.

Variations:

Mint chutney can also be prepared by adding chopped onions - 2 teaspoon, grated ginger - ½ teaspoon, lime juice or tamarind juice - 1 teaspoon along with the above ingredients and grind all the ingredients together.

Serve with rice, bread, chapatti, pasta.

Preparation time: 10 minutes.

Benefits:  Mint leaves are very good for reducing mucus in the system and also improves digestive system.  Hence useful in asthma and mucus elevated conditions.  It is also useful in poor digestion and heaviness of stomach.


Bell Pepper Ginger Chutney


Ingredients:

Bell pepper 1 Ginger 1
Olive oil 2 Teaspoon Salt 1 Teaspoon
Water 1 Tablespoon    

Preparation:

Grind all with water in a blender to form a thick paste.

Variations: Use green, red and green peppers alternatively.

Benefits:  Ginger is good for nauseating conditions. Bell pepper is good for anemia. This anti-oxidants rich chutney is also good in nhibiting the growth of cancer and so very good for curing and preventing cancer.


 Bell Pepper Garlic Chutney


Ingredients:

Garlic peeled 5 Fresh lemon juice 2 Teaspoon
Water 2 Teaspoon Salt ½ Teaspoon
Hot chili 1 Fenugreek seeds 2
Turmeric powder ½ Teaspoon Mustard seeds ½ Teaspoon
Cumin seeds ½ Teaspoon Bell pepper 1

Preparation:

Grind all the ingredients into a fine paste. If needed coconut can be added to reduce the spiciness of garlic

Serve with bread, rice, tortillas, pasta.

Preparation time: 10 minutes.

Benefits:  Garlic  promotes digestion and also is a strong natural antibiotic for various infectious diseases. With  Bell pepper which is rich in vitamin C, the effect is enhanced. It is also very good for curing and preventing cancer.


Mango Ginger chutney


Ingredients:

Mango peeled ½ Cup Ginger grated 2 Teaspoon
Coconut grated 2 Teaspoon Flavor mix 1 Teaspoon
Salt ½ Teaspoon Water 3 Tablespoon

Preparation:

Grind all the ingredients into a fine paste.

Serve with bread, rice, tortillas.

Preparation time: 10 minutes. Instead of mango, coconut can also be used.

 Benefits:  Ginger is good for nauseating conditions and also for digestive problems.  It is also very good for curing and preventing cancer.                                      

 

Sakthi's Quick Recipes

Raw Food Recipes

http://thendralhealthfoundation.blogspot.com/

For Lunches
Different Meal Choices Using Three Separators

Rice + beet root+ (chana dal + potato)
See Recipe below. In one section of the separator you can make rice, in another beetroot and in the third potato and channa dal. You can take out the potato to make the mix. Instead of rice you can make chapatti or roti and so in the free separator you could cook a dal for sambar or another vegetable or bean. You can similarly substitute in any of the recipes below.

Rice + spinach + horse gram (lentils)

Recipe : Spinach Poriyal and horse gram (lentils) curry

Rice + red kidney beans + chard (green leaves)

Recipe : Red kidney beans rajma curry and Chard kotu

Rice + green beans + garbanzo

Recipe : Green beans coconut poriyal and garbanzo sundal

Rice + squash + tur dal

Rice + green mung + cabbage

Recipe : Green mung curry and cabbage poriyal

Rice + masoor dal + radish (for curry)

Recipe : masoor dal curry and potato onion curry

Carrot 'Poriyal'
Grate two carrots or put in a mixer or blender and blend into coarse form without water. Heat one table spoon of oil in a pan and add one teaspoonful of urad dal , few cumin seeds, and one green or red chilli. Fry till urad becomes brown. Now add the grated carrots and mix well. Add half glass of water and allow to cook for three minutes. This will be half cooked but very tasty. You can add some more water and cook for another 4 minutes to get it well cooked. This is very easy and less time consuming. Add salt before serving.

Time : 10 minutes

Spinach 'Poriyal'
Cook spinach in pressure cooker without water. Heat one teaspoon of oil in a pan and add flavor and spice mix. Add grated coconut (one tablespoon ) and briefly fry for a minute. Add the cooked spinach and mix well. Add salt and 1/4 teaspoon turmeric powder, wait for a minute and then serve.

Time : less than 5 minutes.

Broccoli 'Poriyal'
Heat one teaspoon of oil in a pan and add one tablespoon of urad dal and briefly fry till it turns light brown in color. Add one dry chilli (or one teaspoon chilli powder) and (optional) one tablespoon grated coconuts. Briefly fry for a minute. Add chopped broccoli, mix well and pour one glass of water. Put the lid on and turn on full heat. Turn heat off after three to five minutes. Mix well and add salt and 1/4 teaspoon turmeric powder. Wait for a minute and then serve.

Time: 10 minutes.

Potato Coriander Mix
Steam cook two big potatoes. Peel the skin and cut into small pieces. In a frying pan add oil, add one tablespoon of urad dal and briefly fry till brown. Add one tablespoon of sambar powder or spice powder and half tablespoon of salt and add the potato and stir. Add chopped coriander leaves and serve.
Tur Dal Curry
Steam cook tur dal with excess water. In a pan heat one teaspoon of oil and add flavor mix and spice mix. Add ¼ teaspoon of chopped garlic and stir for few minutes. Add the cooked tur dal and allow to boil. Add a few chopped coriander leaves and serve. Chopped tomatoes could be added and also saunf (fennel) seeds for a different flavor.
Time: 10 minutes

Masoor Dal Curry
As above recipe for tur dal curry. You can add dried mango powder (amchur) or you can add a piece of tamarind for sour taste. Rest is the same.
Tomato Coriander Curry
To a blender add a handful of washed coriander leaves, one big tomato, ¼ of a small size onion, a piece of ginger one or two green chilli, one teaspoon of salt, 1/4 teaspoon of turmeric powder and one cup of water (or less) and blend for 1 minute to a paste (to coarse consistency is best) . Take a pan and add a tablespoon of oil and heat. Add 1 teaspoon urad dal and fry for 20 seconds; as soon it starts to turn brown, add the blended mix. Allow to boil for three minutes.
This goes well with roti/chapatti or rice.

Spinach Curry
Cook chopped spinach in pressure cooker with no water. Dal like tur or yellow mung dal also can be cooked in another separator. Heat oil in a pan and add the flavor and spice mix (sambar powder is better than spice mix in this case) and then add salt and ¼ teaspoon of turmeric powder. Allow to boil and serve.
Time: 5 to 7 minutes.

Potato Onion Curry
Heat one tablespoon of oil and add ¼ teaspoon mustard seeds, one tablespoon of chana dal and ¼ teaspoon of cumin seeds and half fry it. Add one cup (or less) of chopped onions and one or two green chillis (optional chilli powder). Briefly fry for a minute, add one cup of water and boil it. Add ½ teaspoon of turmeric powder, one tablespoon of salt and add the cooked chopped potato. Mix well and allow again to boil for less than a minute. Garnish with chopped coriander and serve.
Time: less than 15 minutes.

Turmeric Yogurt mix
Ingredients:
Yogurt 1 cup
Turmeric powder 1 teaspoon
Salt ½ teaspoon
Curry leaves chopped 1 teaspoon
Water 1 Tablespoon
Cucumber 1
Olive oil 1 Tablespoon
Preparation:

Chop cucumber and briefly saute in oil for 2 to 3 minutes (sautéing is optional). Add water and yogurt, then add salt, curry leaves chopped and turmeric powder. Stir well.

Preparation Time: 6 minutes.
Red Kidney Beans/Rajma Curry
In a blender, add 2 flakes of garlic 2.5 gms of ginger, ½ teaspoon red chilli powder, ¼ teaspoon coriander powder, ¼ teaspoon of cumin seeds, ¼ tablespoon of salt, ½ tomato and ½ cup water. Blend well and pour into a pan. Boil for 3 to 4 minutes in full heat. Add the cooked red kidney beans. Mix well and add chopped coriander leaves and serve.
Time: 7 minutes.

(This recipe can be used for all other beans like adzuki beans, navy beans, mung beans, black eyed peas, cow peas, blue beans, pinto, lima beans, etc. Different types of these nourish the body with different proteins and nutrients.).

Matar Paneer
In a blender, add 2 flakes of garlic 2.5 gms of ginger, ½ teaspoon red chilli powder, ¼ teaspoon coriander powder, ¼ teaspoon of cumin seeds, ¼ tablespoon of salt, ½ tomato and ½ cup water. Blend well and add to a separator. Add 1 cup peas to it. In another separator you could make rice. Steam for four whistles. After 5 to 10 minutes, remove the curry from separator. Take a frying pan and add oil and 1 chopped onion. Briefly fry, add finely cut paneer cubes and fry for a minute. Add ¼ teaspoon of garam masala and stir well. Add contents from separator and mix well. Allow to boil and add chopped coriander leaves and serve.
Time: 20 minutes

 

 

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